Eggs Benedict with Salmon Recipe

Ingredients
<br>- 3/4 cup plain low-fat yogurt
<br>- 2 teaspoons lemon juice
<br>- 3 egg yolks
<br>- 1/2 teaspoon prepared Dijon-style mustard
<br>- 1/4 teaspoon salt
<br>- 1/4 teaspoon white sugar
<br>- 1 pinch ground black pepper
<br>- 1 dash hot pepper sauce
<br>- 8 eggs
<br>- 8 slices rye bread
<br>- 8 ounces smoked salmon, cut into thin slices
<br>- 1 tablespoon chopped fresh parsley, for garnish
<br>- 1 teaspoon capers, for garnish
<br><p></p>Directions
<br>step 1: To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
<br>step 2: In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
<br>step 3: To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.
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Ingredients
- 3/4 cup plain low-fat yogurt
- 2 teaspoons lemon juice
- 3 egg yolks
- 1/2 teaspoon prepared Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon white sugar
- 1 pinch ground black pepper
- 1 dash hot pepper sauce
- 8 eggs
- 8 slices rye bread
- 8 ounces smoked salmon, cut into thin slices
- 1 tablespoon chopped fresh parsley, for garnish
- 1 teaspoon capers, for garnish

Directions
step 1: To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
step 2: In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
step 3: To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

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